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Prep Time: 18 Minutes Cook Time: 40 Minutes |
Ready In: 58 Minutes Servings: 16 |
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A few years ago, after having Mrs. Field's brownies, I wanted a recipe that was similar. I experimented and came up with this, which I like even better. If I could have only one brownie recipe, this would be it. I make these without an electric mixer - I beat the batter by hand with a large slotted spoon. Ingredients:
1/2 cup unsalted butter |
3 ounces semisweet chocolate (i used a generous 1/2 cup ghirardelli's chocolate chips) |
1 teaspoon instant coffee powder |
4 tablespoons unsweetened dutch-processed cocoa powder |
1/8 teaspoon salt |
1 teaspoon pure vanilla extract |
1 1/4 cups granulated sugar |
2 large eggs |
5 tablespoons all-purpose flour |
1 cup coarsely chopped walnuts |
Directions:
1. Position oven rack one-third up from bottom. Preheat oven to 325°F Grease an 8-inch square baking pan.
2. Melt butter in microwave (1 minute) or over moderately low heat, stirring occasionally until smooth.
3. Remove from heat and add chocolate chips and coffee powder; stir til melted.
4. Add cocoa and salt and blend.
5. Add sugar and vanilla; beat well with large slotted spoon or wire whisk.
6. Beat in eggs one at a time, beating well after each.
7. Add the flour and beat with spoon until the mixture is smooth.
8. Stir in nuts.
9. Pour into pan and smooth top. Bake in bottom third of oven for 40 minutes or until a needle inserted into the center comes out clean.
10. Cool on a rack; cut brownies after completely cooled.
11. Let stand for a while to set or refrigerate briefly.
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